Quick Morning Beans and Fried Eggs Recipe

Name: Quick Morning Beans and Fried Eggs Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons butter; 1 medium onion, finely chopped (about 1 cup); 2 medium garlic cloves, finely chopped (about 2 teaspoons); 2 (15.5 ounce) cans of cannellini beans, drained and rinsed; 1/2 cup ketchup; 2 tablespoons light brown sugar; 2 teaspoons Worcestershire sauce; 1/2 cup water; Kosher salt and freshly ground black pepper; 4 slices bread, toasted; 1 tablespoons olive oil; 4 eggs

Most of us have turned to canned beans in moments of need. Whether it's chickpeas on a salad for lunch at the office, or pork and beans as a late-night dinner, canned beans are easily transformed into a quick, simple, and hearty meal. This version is somewhere between BBQ baked beans and the classic can of Heinz beans that's a staple for any full English breakfast.

Working on the premise of an empty pantry, this is a basic recipe that's simple and ready to enhance based on what you might have around. Don't have a can of cannellinis? Try navy beans, or even kidney beans, instead. Out of ketchup? Give BBQ sauce a try. And while the only seasonings I lean towards are Worcestershire, salt, and pepper, both smoked paprika and crushed red chili flakes would add another layer of flavor.

Quick Morning Beans and Fried Eggs Recipe

Cook 20 mins

Active 20 mins

Total 20 mins

Serves 4 servings

2 tablespoons butter
1 medium onion, finely chopped (about 1 cup)
2 medium garlic cloves, finely chopped (about 2 teaspoons)
2 (15.5 ounce) cans of cannellini beans, drained and rinsed
1/2 cup ketchup
2 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
1/2 cup water
Kosher salt and freshly ground black pepper
4 slices bread, toasted
1 tablespoon olive oil
4 eggs

Heat butter in a medium non-stick skillet over medium high heat until melted. Add onions and garlic and cook, stirring, until soft, about 4 minutes. Add beans, ketchup, brown sugar, Worcestershire sauce, and water. Stir to combine. Bring to a simmer and cook until liquid is reduced, about 5 minutes. Season to taste with salt and pepper. Remove from heat and keep warm.
While beans cook, heat olive oil in a non-stick skillet over high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny. Divide toast between 4 plates, the top with beans (or place on the side) then top beans with eggs.

Nutrition Facts (per serving)
587	Calories
16g	Fat
84g	Carbs
30g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	587
% Daily Value*
Total Fat 16g	20%
Saturated Fat 6g	30%
Cholesterol 201mg	67%
Sodium 1360mg	59%
Total Carbohydrate 84g	31%
Dietary Fiber 15g	54%
Total Sugars 15g
Protein 30g
Vitamin C 3mg	16%
Calcium 277mg	21%
Iron 10mg	56%
Potassium 1488mg	32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.